Skiing in Switzerland? Mountaintop romance in the French Alps? Brewery tour in Belgium? Cheeses, like wine are known to express the place from which they were made, so let's make a pot of fondue that transports us.

Let's do Switzerland. With two fantastic base cheeses to work with (there are truly unlimited and international combinations for a full range of palates, but everything I suggest here is generally accessible and delicious).

I start with Gruyere and/or Emmenthal (Base Cheeses). The best fondue cheeses are Alpine, cooked-curd cheeses. These are the classic melters. In short - once the curd is melted, it will always melt well again. Milk sugars are caramelised, prompting the development of complex notes of caramel and browned butter. The best cheeses have a distinct fruity note too, leading the way for more inspiration and pairing possibilities.

We're going to blend in another cheese (because we're awesome), one with a little kick to add depth and additional layers of flavour. Perhaps Appenzeller for a little funk? L'Etivaz to double down on fruit? Vacherin Fribourgeois for an earthy, mushroomy kick? The options are endless.

Cut the cheese into 1cm cubes. Don't shred or grate it - you don't want it to have to work too hard to melt back together again. Toss the cheese cubes with the corn starch in a bowl.

Peel the Garlic Clove and rub the inside of the fondue pot with it. Bring 200g of your Liquid of Choice and the Lemon Juice up to just shy of simmering. Good and steamy. Add your dusted cheese cubes a handful at a time and stir! Too thick? Add more wine. Season to taste.